Millefeuille with ice cream Recipe

  • 2 sheets filo pastry
  • 5 tbsp melted butter
  • 5 tbsp icing sugar
  • 2 balls vanilla ice cream
  • 25g/1oz pistachios
  • 5 apricots diced
  • 3 tbsp honey
  1. Pre-heat the oven to 200C/400F/Gas 6.
  2. Brush one sheet pastry with butter and place the other on top. Cut the pastry intp three slices.
  3. Place the three pastry slices onto the baking tray and dust with icing sugar. Put in the oven for four minutes until golden brown, then leave to cool on a plate for a few minutes.
  4. Put a piece of the filo pastry. Layer on some of the ice cream, then sprinkle with nuts and apricots, and continue to do alternative layers until you have used up all three sheets of pastry.
  5. Drizzle with honey and serve.